I honestly don’t need to say much about this recipe other than MAKE IT. IMMEDIATELY. For your own good and the good of all the people you love around you, make these cookies and share them with the world! Yes, I love them that much.
Once again, Sally of Sally’s Baking Addiction has nailed it with these Salted Caramel Dark Chocolate Cookies. I will admit that at first I was skeptical about putting a Rolo in the middle. Umm, there’s not much gourmet about a Rolo? But once you put it in the middle of this super dark double chocolate cookie that is sprinkled with sea salt and it gets all melty and gooey inside…you forget it’s a Rolo and only know you can’t stop eating it! These cookies are thick and soft and perfect. Honestly, perfection. Grab some milk and enjoy!
1 c. Unsalted Butter, softenend to room temperature
1 c. Granulated Sugar
1 c. Light Brown Sugar
2 Large Eggs, rom temperature
2 T. Pure Vanilla Extract
2 c. All-Purpose Flour
1⅓ c. Unsweetened Cocoa Powder
2 t. Baking Soda
¼ t. Salt
¼ c. Heavy Whipping Cream
3 c. Ghirardelli Bittersweet Chocolate Chips (or whatever dark chocolate chip you prefer)
35 Rolos, unwrapped
Coarse Sea Salt
In the bowl of an electric mixer, cream the butter on medium speed for about 1 minute. Add the sugars with the mixer on medium speed and cream together until light and fluffy, about 3 minutes. Beat in the eggs and vanilla. Scrape down the sides of the bowl as needed.
In a large bowl, whisk together the flour, cocoa powder, baking soda and salt. Slowly add to the wet ingredients. Slowly mix in the heavy whipping cream then the bittersweet chocolate chips. The dough will be thick and sticky. You can chill it for a few minutes at this point but I used mine immediately and had no issues with it.
Preheat oven to 350 degrees. Line two large baking sheets with parchment paper. Set aside.
Form a 3-inch ball of dough in your hands and then flatten slightly and make an indentation in the middle. Place the Rolo in the indentation and wrap the rest of the cookies around the Rolo making sure to seal well and form into a slightly flattenened ball again. Repeat with the rest of the dough and remaining Rolos. Sprinkle each cookie with sea salt before putting in the oven.
Bake for 12-13 minutes. Cookies will appear undone and very soft. Allow to cool on the cookie sheet for 3-4 minutes before transferring to a wire rack to cool completely.
Makes about 36 cookies. Store in an airtight container.
I almost forgot to post about this super simple and delicious ice cream I made about a month ago. Thankfully (or not) it’s still in the 90’s around here so not to late to make this cool and refreshing treat!
My favorite ice cream recipe has always been my parents homemade vanilla ice cream. It’s the no-cook kind made with loads of sugar, cream cheese and lots of other bad-for-you-but-oh-so-delicious ingredients. However, I just recently discovered ice cream recipes made with tempered eggs and how seriously easy they are. I love, love, love this Homemade Thin Mint Brownie Ice Cream. It was the first one I ever made with egg yolks and honestly it was so smooth and creamy, more than a no-cook version. The same could definitely be said for this Guinness Dark Chocolate Ice Cream. It’s totally rich with a deep chocolate flavor and hint of guinness beer. In a bowl or cone or even in a Guinness float, it’s divine.
Put the chocolate in a large bowl and set a mesh strainer over the top.
Warm the milk, sugar and salt in a medium saucepan. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture in to the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir until the mixture thickens and coats the spatula. Pour the custard through the strainer over the chocolate, then stir until the chocolate is melted. Once the mixture is smooth whisk in the cream, then the Guinness and vanilla. Stir until cool over an ice bath.
Chill the mixture thoroughly in the refrigerator (AT LEAST 8 hour or overnight...very important, I tried mixing mine in my ice cream maker after 5 hours and it DID NOT work. Must chill at least 8 hours.), then churn in your ice cream maker according to the manufacturer's instructions and place in freezer to firm up.
I had grand plans this past Thanksgiving of making pie, which is definitely one of my favorite desserts. For me, it ranks up there with cheesecake, bread pudding and really good wedding cake. However as the time drew near, I quickly realized how challenging it would be to make two or three pies with a seven month old demanding my attention. Yeah, not happenin’. Soooo, Plan B was these German Chocolate Pecan Pie Bars. And I must say, I am NOT sad that I had to make these instead! Imagine pecan pie, loaded with coconut and bittersweet chocolate chunks, on top of a chocolatey crust, in bar form. To. Die. For. I can honestly say I’m glad I had to change things up because these were out of this world delicious!
2 c. Bittersweet Chocolate Chips (I like Ghirardelli 60% Bittersweet but you could also use semi-sweet, etc)
2 c. Sweetened, Flaked Coconut
Preheat the oven to 350 degrees. Line bottom and sides of a 9x13 pan with heavy duty aluminum foil, allowing 2 to 3 inches to extend over the sides to use as "handles". Lightly grease foil.
For the Crust
In a medium bowl, whisk together flour, sugar, salt and cocoa powder. Add butter and crumble it with your fingers or a fork until it resembles a coarse meal. Press into the bottom of the 9x13 pan. Sprinkle with chocolate chips.
For the Filling
In a large bowl, whisk together the brown sugar, corn syrup, butter and eggs. Stir in 1 cup of coconut and pecans and pour over the crust. Top with remaining cup of coconut.
Bake for 45 minutes or until golden and set (mine was still the slightest bit jiggly in the very middle and I was ok with that). Cool completely on a wire rack. Lift baked bars from pan using foil "handles" and cut into squares. Store in an airtight container.
I know what you’re thinking….avocado pudding?! Hear me out on this one though! Believe it or not, avocados make a great base for a LOT of desserts. My brother-in-law, who is from the Philippines, will not eat guacamole because where he is from they use avocados in sweet things, smoothies, etc. so using it in a savory way is weird to him. When I heard that I thought it was so strange but it kind of makes sense, especially now that I’ve tried it in a sweet dessert.
Avocados are fairly neutral in flavor, can be blended until they’re super creamy and contain loads of nutrients and healthy fat! And this pudding is absolutely delicious. SUPER thick, creamy, chocolatey and not too sweet. Honestly, I don’t think anyone would know the difference if you never told them it wasn’t “real” pudding. They’d probably even like it better! I know I do. Oh and did I mention it literally takes minutes to make? Put everything in your food processor and done! Easy!
Remove skin and pits from avocados and place in a food processor. Add remaining ingredients and blend for a few minutes until mixture is smooth and no green pieces remain. Scrape down the sides and blend for a few seconds more, until mixture is thick. Put pudding in a bowl or air-tight container and place in the fridge for at least one hour before serving.
There’s a teeny little shop in our town that sells the most delicious treats. And when I say delicious treats I’m talking legit truffles, ice cream and serious baked goods. I had the pleasure of visiting Elle’s Patisserie a couple of weekends ago and was in love with the quaint little shop the moment we stepped inside. From the cute purple exterior to the lovely little patio outside, everything about Elle’s is perfection. The interior is relaxed and French inspired and tiny but the perfect size to display everything that comes out of the kitchen.
Per usual, I wanted to try one of everything and was in a sort of daze just looking at all the truffles. We sampled some ice cream (totally yummy) and then proceeded with the difficult task of deciding what we wanted to buy. We finally narrowed it down to a piece of Chocolate Covered Bacon, a Salted Caramel Coffee Macaron, a Dark Ganache Truffle with Cocoa Nibs, a Peanut Butter Ball and a Peanut Butter Ganache Brownie.
I won’t go into tons of detail about each one because they were all equally divine and if I wasn’t watching my girlish, post-pregnancy figure, I would have promptly bought one of each of everything else. My favorite thing was probably the macaron. Or maybe the dark ganache truffle. Definitely a toss-up. Suffice it to say, Elle knows what she’s doing in the kitchen.
My only regret is that we didn’t get there a little earlier in the day. By the time we arrived they were completely sold out of pastries. Bummer! But we’ll be back. Elle’s is definitely a must-visit little chocolate shop so be sure and check them out if you are in Springfield, MO!
I am still on a healthy sweet kick around here! Hope you guys don’t mind! I have been craving chocolate like MAD lately but didn’t want all the refined sugar, dairy and other junk that comes in commercially produced chocolate. And believe it or not, you can actually make chocolate HEALTHY. Well, ok, I’m not sure it would be classified as a health food but it’s 1,000x’s better than what you’d buy at the store.
Good fat from coconut oil and organic cocoa make these little gems possible. Seriously, we love them. Yes, hubby loves them too which is the true test of course! I topped mine with coconut, raisins, pistachios, almonds and dried mango. Next time I’m going to experiment with pure mint oil, peanut butter and a few other variations I have running through my brain. I can’t wait!
Place mini muffin or candy cups on a cookie sheet.
In a medium bowl, melt coconut oil. Whisk in cocoa, agave and vanilla all at once. Spoon chocolate into muffin/candy cups and top with toppings of your choice. Place in freezer for 5-10 minutes until hardened. Store in refrigerator or freezer.
I wanted something dark, decadent and over-the-top chocolate for Easter Sunday dinner. And this Rocky Road Cake TOTALLY fit the bill. I know, I know…it’s springtime and desserts should be light and fruity. But when is chocolate ever out of season?! Yeah. Never. And judging by all the “mmmm’s” and “oh my gosh, this is so GOOD”s that I got, I think I picked the absolute perfect dessert to make.
I used dark unsweetened cocoa for both the cake and frosting (the recipe just called for regular unsweetened) and I loved how rich it made the cake but think next time I’ll use the regular cocoa for the frosting so it’s not quite so rich. I also used homemade marshmallows instead of store-bought which I think makes it so good but feel free to use some from the store. It’s definitely extra work to make you own marshmallows but SO worth it. I was also really skeptical about the cake. Just by reading the recipe it seemed way, waaaaaayyyy too simple to make. However, this cake was delicious. More like a cakey brownie, it was the perfect foundation for the gooey marshmallows and thick, fudgey frosting.
Are you sold yet?? This cake is GOOD. So goooooooood. Make it! You’ll be glad you did. Oh, and ice cream! Ice cream is a must. Enjoy!
1, 10.5 oz. Bag Miniature Marshmallows or 2 c. Homemade Marshmallows
2 c. Sugar
½ c. Dark Unsweetened Cocoa
½ c. Unsalted Butter
½ c. Whole Milk
1 T. Pure Vanilla Extract
¼ c. Powdered Sugar
For the Cake
Preheat oven to 350 degrees. Grease and flour a 9x13 baking pan.
Whisk together melted butter, sugar, eggs and vanilla until thoroughly combined. Whisk in cocoa, salt, baking soda, baking powder and flour just until combined. Pour into pan and bake 25-30 minutes until a tester inserted in the middle comes out clean. Sprinkle with marshmallows and pecans and return to the oven for 5 minutes to melt marshmallows slightly.
For the Frosting
In a medium saucepan over medium heat, combine sugar, cocoa, butter and milk. Bring to a boil, stirring constantly. Boil for 1 minute. Remove from heat and beat in vanilla and powdered sugar with a wooden spoon. Continue beating with the spoon until frosting becomes glossy and holds shape. It will take about 15 minutes but if you place the pan in a bowl of ice, it will speed things up significantly. Pour over the cake before it gets too stiff and let it cool completely. Cut into squares and serve with ice cream, if desired.
I’ve mentioned in a previous post that Jeremy has been wanting me to come up with a homemade protein bar similar to a Cliff Bar or Larabar but of course cheaper and healthier. I tried one that I actually REALLY liked and could hardly keep my hands out of (you CAN get too much of a good thing) but he wasn’t really a fan so I moved onto this recipe from The Balanced Platter shared by my cupcake partner in crime, Robyn over at Gluten Free Crazy. And I can safely say we have a winner with this one! Jeremy loves it, I love it and everyone is getting crazy amounts of protein! It’s very chocolatey, very peanut buttery and soooooo yummy. They’re very rich so I cut them into small squares and keep them in the freezer, although they’d probably be fine in the refrigerator also. Great pick me up and healthy dessert option!
½ c. Cooked Quinoa (I had accidentally mixed my dry quinoa and couscous together so it was a mix of both which I really liked!)
½ c. Thick Rolled Oats
¼ c. Chia Seeds
1¼ c. Chunky, Organic Peanut Butter (or smooth)
¾ c. Agave
1½ Scoops Chocolate Protein Powder
¼ c. Unsweetened Cocoa
4 T. Pure Vanilla Extract
Line a 9x9 pan with foil, letting it hang over the edges creating "handles".
In a food processor, chop the dates into very small pieces. Add the almonds and sunflower seeds and process until a meal has formed. Place in the bowl of an electric mixer. Add the quinoa, oats and chia seeds to the food processor and process until a meal forms again. Add to the bowl of the electric mixer. Add the peanut butter, agave, protein powder, cocoa and vanilla to the bowl of the electric mixer and beat everything on low speed until it is well-blended and starts to clump together. Form into a ball and press evenly into the bottom of the 9x9 pan. Freeze for 1-2 hours until firm, lift out of the pan and place upside down on a cutting board. Peel away foil, turn bars over and cut into 1½" squares. Store in freezer.
Hey guys! So I had what I thought would be a GREAT St. Patty’s Day-themed cookie recipe to share with you today but needless to say they didn’t quite meet my expectations when everything was said and done. They weren’t horrible (actually pretty tasty!), but definitely not the prettiest cookie and not quite what I had in mind when I was making them. And I’ve decided if I don’t absolutely LOVE the recipe and think it turned out how it should, I just don’t want to share it with you guys. I want you to have the best! So I’m gonna do a little more research on this cookie and figure out what went wrong and how I can get it to turn out like I want…in other words, PERFECT. 😉
In the meantime, I wanted to share some green-inspired, perfect for St. Patrick’s Day recipes from some of my favorite bloggers that I thought might get your wheels turning for the upcoming holiday festivities! These foodies know their desserts and I’m confident you’ll find something delicious!
If I told you this scrumptious looking Chocolate Fudge Tart was gluten free, dairy free, has ZERO refined sugar and is no-bake, would you believe me? Well, it’s totally true! I used this recipe from Deliciously Organic and modified it just a bit to my liking. What resulted was one of the richest, most delicious things I’ve ever had. If you like super dark chocolate and fudge, this is the recipe for you. And if you don’t like super dark chocolate and fudge…what’s wrong with you?!?!!
I love that the crust uses almond meal…it’s absolutely delicious in the recipe. Little confession though…I had to use half almond meal and half oat flour (which I just made by processing organic rolled oats in my processor) because I ran out of almond meal. It was still delicious and I might just make it that way from now on. As with all “healthy” treats, this one still has calories and sugar, just not the refined, overly processed junk. So use moderation but definitely feel free to indulge without guilt! Make it for someone you love this Valentine’s Day!
2½ c. Almond Meal (or half almond meal and half oat flour)
½ c. plus 1 T. Hershey Special Dark Cocoa Powder
¾ t. Sea Salt (I use pink Himalayan
⅓ c. Agave (or maple syrup, honey)
⅓ c. Coconut Oil, melted
3 c. Hershey Special Dark Cocoa Powder
1 t. Sea Salt (I use pink Himalayan)
2 c. Agave (or maple syrup, honey)
⅓ c. Coconut Oil, melted
Lightly oil or spray a 9-inch springform pan with non-stick cooking spray.
For the Crust
In a large bowl, whisk together the almond meal, cocoa powder and sea salt. Stir in the agave and coconut oil until large clumps form. Press into the bottom and up the sides of springform pan.
For the Chocolate Fudge Filling
In a large bowl, whisk together the cocoa powder and salt. With a large wooden spoon, stir in the agave and coconut oil. Mixture will get VERY thick. Pour into the crust and gently spread into an even layer. Freeze or refrigerate for about two hours, until firm. Cut into slices and serve immediately. (I actually froze mine overnight so it was a bit too firm when I took it out of the freezer. I had to let it sit and soften for about 30-45 minutes, just fyi.)
I started pinning things for Valentine’s Day on Pinterest and couldn’t stop. Thus, this blog post. I knew there was no way I was going to be able to make everything I was pinning so I decided to just put them all into one massive blog post and let you decide what to make! In my opinion, anything pink, red, strawberry, raspberry, cherry or chocolate says Valentine’s Day! And that’s pretty much what you’ll find in this post. Lots of pretty, delicious, Valentine’s Day-perfect treats and ideas! How to choose?! I hate making decisions. Especially when it comes to dessert. They all look amazing.
Believe it or not, I have never made 7-Layer Bars. Shocking, right?! I’ve always really enjoyed them at parties and church functions but just never made them myself. And I’m not sure why because wow, they are easy and delicious (duh). I thought they’d be a great Superbowl dessert and believe it or not, that blessed event is right around the corner. So it’s time to start planning your menu people! It’s all about the food. At least for me it is…I could kind of care less about football. Sorry, it’s true.
Ok, let’s get to the bars. The recipe I used called for a potato chip crust which I thought would give it a more salty component but I didn’t notice it much. So I might add in 1/4 teaspoon or so of salt to the potato chip mixture next time I make them. Just fyi. And traditionally the crust is graham cracker so feel free to swap out the potato chips for graham cracker crumbs and follow the recipe accordingly. I’m not sure which I prefer more. The potato chip crust actually turned out kind of chewy which I love but I also adore graham cracker crusts so…yeah. Flip a coin? Anyway, this recipe is fabulous, you can’t mess it up and it really is super easy and great for parties. Try them!
Oh and if you want some more Superbowl sweets ideas, check out these past blog posts here and here! I’ll have another great Superbowl recipe later this week for puppy chow–with a twist! If you like booze, you’re gonna love it. And even if you don’t like booze, you’re gonna love it. Seriously. Stay tuned!
Preheat oven to 350 degrees. Generously grease 9x13 pan.
Combine potato chips, sugar and melted butter. Press into the bottom of the pan.
Top the crust with the following ingredients, in order: semi-sweet chocolate chips, butterscotch chips, white chocolate chips, walnuts and coconut. Combine the sweetened condensed milk with vanilla and pour over the layers.
Bake for 30 minutes and let cool completely. Cut into squares and store in an air-tight container.
I’m sure you’ve learned by now I have a slight obsession with mint and chocolate. From cupcakes to brownies, it might be my all time favorite combination. This dip and cookies take that obsession to a whole new level. The dip is divine. As in, eat-it-with-a-spoon, divine. It’s creamy, pepperminty, flecked with candy cane chunks and so different than anything else I’ve made for Christmas. Seriously, if you want to wow people at your next holiday party, make this dip. It literally took me about five minutes to mix together and then I made these Dark Chocolate Sugar Cookies to go with them. A match made in heaven. The dip would also be good with bite-size brownies, chocolate chip cookies or even pretzels.
½ c. Crushed Candy Canes (plus a little bit more for garnish)
In the bowl of an electric mixer, beat together the cream cheese, marshmallow creme and powdered sugar until smooth. Beat in the peppermint oil and crushed candy canes. Place in a bowl and garnish with more crushed candy canes. Serve immediately with cookies, brownies, etc.
Hey friends! I have good news. I had so many recipes that I wanted to share with you before Christmas that I absolutely couldn’t decide which ones to do and made the decision to do them all! Yes, ALL. Woo hoo! So, one recipe every day this week. I’m going to start with a super easy one today for this crazy good Chunk Cherry, Oreo & Brownie Bark. This is inspired by a certain frozen custard creation that my husband likes to get at out local custard joint, Andy’s. The combination of cherry, oreo and brownie in cool, creamy custard has become one of my favorites and I wanted to find a way to put it into candy form–hence, this bark! I was pleased with how it turned out although I think I’d do a few more cherries next time, but that’s just my preference. It would be great for any holiday party if you’re in a hurry and don’t have time to spend hours in the kitchen and it’s definitely perfect for gift giving. Just put it in a festive cellophane bag and voila! Perfect foodie gift.
2.5 lbs. Dark Chocolate Candy Coating (such as Ghirardelli or Wilton)
¾ lb. White Chocolate Candy Coating (such as Ghirardelli or Wilton)
1, 9x9 pan of Brownies (I used Ghirardelli Dark Chocolate Brownie Mix and added a teaspoon of vanilla), cut into 1" sqaures
5 c. Oreos (20 cookies), roughly crushed
1 c. Dried Cherries
Melt both the dark and white chocolate candy coating (in separate bowls) in the microwave at 20-second intervals, stirring between each. Line your kitchen counter with a large piece of foil. In a large bowl, place the brownie chunks and gently stir in the melted dark chocolate candy coating. Be very careful to not break up the chunks of brownie as you stir. Quickly spread the brownies and chocolate onto the foil and immediately top with the crushed brownies and gently press them into the brownie/chocolate layer. Immediately drizzle with the melted white chocolate candy coating and sprinkle with the dried cherries. Let cool completely until chocolate is hard. Cut into pieces with a sharp knife and store in an air-tight container.
As mentioned in my post yesterday, I have a great healthy recipe to share with you guys this morning! I was REALLY needing a healthy sweet treat for our house and this recipe from Oh She Glows seemed perfect. I did make a few changes just because I didn’t have the exact things she used but they still turned out perfect, in my opinion. They do indeed taste a little toffee-like although I think I’d omit the cinnamon next time to let the toffee flavor come through more. These are totally wholesome, whole-grain, low-sugar (NOT refined sugar) and like a chewy granola bar. I definitely thought they were better after they had sat overnight, so give them a little time to come to their full potential! Hope you like them as much as we do!
Ah, Christmas candy, my favorite kind of Christmas indulgence. I LOVE homemade Christmas candy. Luckily I am surrounded by family that knows a thing or two about making it. My mom makes homemade fudge like no one else, my grandparent’s peanut brittle is THE BEST and my aunt Theresa makes divinity that is out of this world. I guess you could say that candy making runs in my blood! Hence my love for homemade marshmallows, chocolate covered cherries, toffee, truffles…so many divine options.
For Thanksgiving I had FOUR different kinds of truffles that I wanted to make but between making three different pies, cherry cheesecake and brownies, plus a myriad of non-dessert food, I only got around to making one. Sigh. Just not enough hours for all the baking and cooking. But it’s ok because the truffles were scrumptious! They’re a combination of coffee, peppermint and dark chocolate. It’s all mixed up with a touch of cream cheese which makes the center of the truffle almost cheesecake-like! So good.
Oh and yes, I WILL be making those other truffles and sharing the recipes, don’t you worry.
1 c. Bittersweet or Dark Chocolate Chips (I prefer the Ghirardelli 60% Bittersweet)
½ c. Heavy Whipping Cream
3 T. Instant Coffee
4 oz. Cream Cheese, softened
1 lb. Dark Chocolate Candy Coating
4 Candy Canes, crushed
Place chocolate chips in a small bowl. In a small saucepan over medium heat, warm the cream just until it begins to boil. Quickly stir in the instant coffee until it has dissolved and pour over the chocolate chips. Stir until the mixture is smooth. Let cool until it is barely warm. In the bowl of an electric mixer, beat the cream cheese until smooth and slowly beat in the chocolate ganache mixture. Place mixture in the refrigerator until stiff, about one hour.
With a melon baller or small spoon, scoop out 1½" mounds onto a foil lined baking sheet. Place in the freezer for about 15 minutes. Meanwhile, melt the dark chocolate candy coating in the microwave at 20 second intervals, stirring between each, until completely smooth. Using the palm of your hands, shape the truffle mounds into balls and dip in the melted candy coating. Top immediately with crushed candy canes. Serve immediately or store in a single layer in an air-tight container.
Last year I went to my first ever Christmas cookie exchange and it was so, so fun! In case you have never been to one, you make enough of a cookie or candy so that everyone gets one of everything (plus the recipe). You swap sweets, snack on holiday goodies and leave with enough sugar to give you heart palpitations for days. Good times. And totally worth the sugar overload.
I loved trying everyone’s homemade creations and am so looking forward to doing the exchange again this year. I’ve already started researching recipes and found so many that I want to try. If you have a cookie exchange you’re going to, take a second and browse these scrumptious cookie and bar recipes!
Last week I had the privilege of giving a brief presentation to our local MOPS (Mothers of Preschoolers) group in Springfield, MO. I shared two recipes with them, one healthy and one definitely not healthy. I was a little nervous because I have never tried doing a cooking demonstration AND talking at the same time, but everyone was very nice and made me feel very comfortable!
The first recipe I shared was this one for my No-Bake Peanut Butter Cookie Dough Bites (chocolate version). I actually made this one in front of the group with a little help from two lovely assistants. They were passed around so everyone could try them and the general consensus was “yum!”. Everyone seemed to love the fact that these were healthy, easy to make and tasted delicious (I describe them as tasting just like a no-bake cookie!). I was sooo relieved that everyone liked them!
The second goodie I shared were my Cappuccino Truffles. There are a few candy recipes that I have made many times in the past and NEVER shared and this was one o them. When I find recipes that people rave over and are willing to pay me to make, it’s hard for me to let go of them, but it was time! I had these done ahead of time and did a few with coffee bean decor and some with gold luster dust. It was so fun to pass these out and watch while people tasted them…the look of sheer pleasure on their faces was priceless. Yep, they’re good.
I make mine with bittersweet chocolate ganache that has a hint of cinnamon and coffee and has been enrobed in a yummy white chocolate. They are absolutely divine. If you are looking at candy recipes for this holiday season and just don’t know which one to choose (there are MANY out there) I would highly encourage you to make this one! They will be gone in seconds wherever you take them.
Needless to say, I had a fantastic time with the MOPS group of girls. They were so fun and had lots of questions which I actually really enjoyed answering! I’m definitely thinking I might be ready for my own cooking show….
1 lb. Bittersweet or Dark Chocolate, finely chopped (I prefer Ghirardelli 60% Bittersweet Bars)
1½ c. Heavy Whipping Cream
2 T. Instant Coffee Granules (or espresso powder)
½ t. Ground Cinnamon
1.25 lbs White Chocolate Candy Coating
60 Coffee Beans, for decoration
Place the bittersweet/dark chocolate in a large bowl. Place the instant coffee in a small bowl. In a small saucepan over medium heat, bring the heavy whipping cream to a boil. Remove the pan from the heat and stir 3 tablespoons into the instant coffee, to dissolve the granules, then blend this mixture back into the rest of the cream. Stir in the cinnamon, then pour the cream into the bowl with the bittersweet chocolate. Let the mixture stand for one minute, then stir together until thoroughly blended and smooth. Let cool to room temperature, cover with plastic wrap and chill in the refrigerator until thick but not stiff, about 2 hours.
Line a large cookie sheet with foil. With a melon baler, scoop out about 1” balls onto the foil-lined pan. Place in the freezer for 1 hour. Remove from freezer and roll into balls with the palm of your hands. Place back in the refrigerator while you melt the white chocolate.*
Melt the white chocolate candy coating in the microwave at 20 second intervals, stirring between each until completely melted and smooth. Dip each truffle in the white chocolate and place on foil. Top immediately with a coffee bean.
Makes 60, 1" truffles.
*Be sure your truffles are not frozen or too cold. If they are very cold, it will cause the white chocolate to crack after you dip them.
Fudge. Who doesn’t love fudge?? My mom makes THE BEST chocolate and peanut butter fudge that I have ever had. I seriously have tried a LOT (more than I care to admit) both from friends, co-workers and fudge shops and I can honestly say I have found NOTHING that beats hers. She only makes it at Christmas and I am soooo ready to dig into some.
In the meantime I tried my hand at this recipe for Butterfinger Fudge. It uses lots of candy corn which is perfect since pretty soon it will all be on clearance! I was a little skeptical only because this recipe seemed so easy…no timing or waiting for a certain temperature, just mixing stuff together. And I thought my recipe for Maple-Walnut Fudge was easy, and it is, but this stuff was so easy my dog could make it. If I had a dog. Ok, let’s just say your husband could do it–YES, that easy. I was pleasantly surprised with the results! The taste is definitely yummy and I’ll be honest, once you mix the candy corn, peanut butter and sweetened condesnsed milk together it does in fact taste just like a Butterfinger candy bar. But adding the white chocolate chips dilutes the flavor a bit and it ends up (in my opinion) tasting more like peanut butter fudge. It’s still super yummy and delish, I just wish there was more of a way to retain that Butterfinger flavor…maybe using peanut butter chips instead of white?? Try it and let me know what you think!
Dark Chocolate for Dipping (I like the Wilton Dark Chocolate Discs or the Ghirardelli Double Chocolate Candy Coating)
Line a 9x9 pan with foil and spray with cooking spray.
In a medium saucepan over low heat, combine the candy corn and peanut butter. Stir occasionally. The peanut butter will start to melt and the candy corn will break down. When it gets to the point it looks like cookie dough texture, add in the sweetened condensed milk. Stir vigorously until everything is blended and the candy corn has melted into the mixture completely. It will get thick! Add the white chocolate chips and stir until the are fully melted and blended in with the mixture. Pour into the 9x9 pan and let cool completely. Cut into 1" squares and drizzle or dip in dark chocolate.
Welp, it’s October. Pumpkin is everywhere. Pumpkin decor, pumpkin patches, pumpkin candy, pumpkin soup…it goes on and on. And then we have baking. The pumpkin recipes never end. You’ve got bars, cakes, ice cream, cookies, fudge, cheesecake, cupcakes and so many other things I’m not even able to think of right now! I of course want an EPIC pumpkin recipe to share with you all but it seems like so many ideas have already been done…but I’m working on it!
In the meantime, I’d like to share this super simple and healthy pumpkin muffin recipe. It’s like pumpkin pie in muffin form with a little chocolate thrown in. I LOVE the combo of pumpkin and chocolate. I first tried it a few years ago when I made pumpkin truffles and wow, the two flavors together are amazing! This recipe from Deliciously Organic was originally grain-free but I only had whole wheat pastry flour on hand so I went with that. I modified a few other things and these turned out fabulous. Super moist and full of pumpkin flavor. And the little touch of chocolate is delicious.
1 c. Canned, Pure Pumpkin (NOT pumpkin pie filling)
½ c. Dark or Bittersweet Chocolate
Preheat oven to 350 degrees. Line a regular muffin tin with 12 muffin liners.
Whisk eggs, egg whites, almond milk, sucanat, vanilla and safflower oil together in a large bowl. In a medium bowl, whisk together the whole wheat pastry flour, baking powder, baking soda, salt, pumpkin pie spice and cinnamon together. Add dry ingredients to wet and whisk until no lumps remain. Fold in pumpkin. Spoon batter into muffin cups and sprinkle with chocolate chips.
Bake for 15-17 minutes, until a tester inserted in the middle comes out clean. Cool completely on a wire rack. Store in an air-tight container.